Ingredients

  • 500 g cod fillets, skinless and boneless, roughly chopped
  • 600 g potatoes, peeled and cut into chunks
  • 1 egg, beaten
  • 3 tbsp plain flour
  • 1 cup panko breadcrumbs
  • 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Olive oil for frying

Instructions

Boil the potatoes in salted water until tender, then drain and mash with a pinch of salt and pepper.

Meanwhile, poach the cod in gently simmering water for 5–6 minutes until opaque, then drain and flake into large pieces, discarding any bones found.

In a bowl, mix the mashed potato, flaked cod, dill, lemon zest, and seasoning until evenly combined. Shape into eight patties and chill on a tray for 15 minutes to firm up.

Set out three shallow dishes: one with flour, one with beaten egg, and one with panko. Dredge each patty in flour, then dip it in egg, and then coat evenly in panko. Heat a thin layer of olive oil in a frying pan over medium heat. Fry the fish cakes for 3–4 minutes per side, until golden and crisp. Drain briefly on kitchen paper and serve warm.

Tips and variations

  • Stir a handful of frozen peas or sweetcorn into the potato mixture before shaping for extra colour.
  • Add some chilli for heat.
  • Swap dill for chopped parsley or chives if that’s what you have on hand.
  • For a lighter version, bake the cakes on a lined tray at 200 °C (fan 180 °C) for 20 minutes, turning once.

Storage tips

  • Store cooled fish cakes in a glass airtight container in the fridge for up to 2 days.
  • Freeze uncooked patties on a tray, then transfer to freezer bags for up to 1 month
  • Reheat from frozen in a preheated 180 °C oven for 15–20 minutes or pan-fry gently until heated through.